Those who know me already know I love coffee and chocolate. I love them both dark and organic and intense and they bless my daily life. (Not that I have chocolate every day!) My mission in life is to nurture my family. So combine all that with my love of cooking and what do you have? A dessert which is quick, easy, divine and not too wicked, and one I have made quite a few times.
Coffee and Chocolate Self-saucing Pudding
(from Donna Hay Magazine Issue 32 Apr/May 2007)
1/2 cup (125ml) milk (I use soy as i am dairy free)
35g unsalted butter, melted
1 egg, lightly beaten
1 teaspoon (5ml) vanilla extract
1/2 cup (150g) plain flour, sifted (I substitute spelt or another flour as I am wheat-free)
1 1/2 teaspoons baking powder, sifted
1 tablespoon instant coffee, sifted
1/4 cup (27.5g) almond meal (ground almonds)
1/4 cup (27.5g) brown sugar
1/2 cup (55g) brown sugar
1 1/2 tablespoons cocoa powder, sifted
1 cup (250ml) water
Preheat the over to 180 degrees Celsius (355 degrees Fahrenheit). For the pudding batter, place the milk, butter, egg and vanilla in a bowl and whisk to combine. Place the flour, baking powder, coffee, almond meal and sugar in another bowl and mix. Gradually add the milk mixture and whisk well to combine. Set aside.
For the sauce, place the sugar, cocoa powder and water in a 15cm 4 cup (1 litre) capacity non-stick (NOT Teflon!) frying pan (I use a Le Creuset cast-iron pan) over medium heat. Stir until the sugar dissolves and bring to the boil. Remove from the heat. Pour the pudding batter into the frying pan containing the sauce. Bake for 25-30 minutes or until firm to touch.
Serve with cream, mascapone or whipped ricotta. Or even plain. It doesn’t need anything with it.
Serves 4 (leftovers make good breakfast – almonds are protein!)